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Shrimp & Morels in Puff Pastry
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This wonderfully delicate dish of shrimp, morels, cream,
and buttery puff pastry is seasoned with tarragon, white pepper and cilantro. The result,
a delicious combination that envelops but doesn't mask the flavor of the shrimp.
filling
7 dried morel mushrooms
3/4 cup white wine (chardonnay)
2 tablespoons butter
1 shallot, minced
1 garlic clove, sliced
1/2 pound raw shrimp, peeled and de-veined
1 teaspoon tarragon, minced
1/2 teaspoon white pepper, ground
1/4 teaspoon coarse sea salt
1/2 cup heavy whipping cream
1 roma tomato, seeded and cubed
2 tablespoons cilantro, chopped
puff pastry
1 sheet of puff pastry*, thawed
1 egg
non-stick cooking spray or butter
filling
Place dried morels in a small bowl. Pour wine over the mushrooms and let sit for 10 to 15 minutes to reconstitute. Lightly squeeze the liquid out of the mushrooms over the bowl. Slice the mushrooms, and set aside. Place a coffee filter in a second bowl and pour in the mushroom-wine mixture to remove any sediment. Carefully remove the filter, and reserve liquid for later.
Melt the butter in a saucepan over medium heat. Sauté the shallot, garlic and mushrooms
for 2 minutes. Add the shrimp and Sauté for 2 minutes, stirring occasionally.
Deglaze the pan with the reserved wine and simmer for 2 minutes. Stir in the tarragon,
white pepper, and sea salt. Reduce the heat to low. Add the cream and gently warm, about 2 to 3 minutes.
Stir in the tomato and cilantro. Season with more salt to taste, if needed.
puff pastry
Preheat oven to 375 ° F. Spray or butter a baking sheet. Carefully unfold
the puff pastry onto a cutting board. Cut the pastry sheet into two equal portions.
Using the rim of a small glass cut two holes, spaced equally, in each half of
the pastry sheet. Place the cut pastry sheets and the hole cut outs onto the greased
baking sheet. Beat one egg and brush over the tops of the pastries. Bake for 10
to 15 minutes, or until golden brown. Using a spatula place the pastries on two
plates. Ladle 1/4 of the filling into each hole, top with round cut outs, and
garnish with a sprig of cilantro.
Serves 2
wine suggestion
Elegant, oaky dry white such as Mâcon-Villages from Burgundy, France. Rich
oaky dry white such as California Chardonnay. A buttery Chardonnay will work well
with the creaminess of this dish. Unoaked, fruity dry white such as Bourgogne
Aligoté from Burgundy, France.
* You can find prepared puff pastry at most grocery stores in the frozen food section, next to the pie shells and frozen desserts.
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